Since summer is peach season, it seemed like the perfect time to make a peach pie. I paired my trusty Betty Crocker pie crust recipe from an old cookbook with a peach pie filling from the Betty Crocker website. If you feel decadent, serve slices with a generous dollop of whipped cream.
Adapted from Betty Crocker
Yield: 9-inch pie
For the crust:
- 2/3 cup + 2 tablespoons shortening (you can add a couple extra tablespoons to make the crust even crispier)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4-5 tablespoons cold water
For the filling:
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 5 – 5 1/2 cups sliced peeled fresh, ripe peaches (5-6 medium, 4 large)
- 1 teaspoon lemon juice
To make the crust:
- Preheat oven to 425ºF.
- Mix flour and salt in a bowl. Cut shortening into the mixture until pieces are the size of small peas.
- Sprinkle in water 1 tablespoon at a time while tossing with fork to moisten the flour.
- When the pastry almost cleans the side of the bowl, divide it in half. Gather each half into a ball.
- On a well-floured surface, flatten the first ball, flour a rolling pin, and roll out the pastry until it is 2 inches larger than the inverted pie plate.
- Fold pastry into quarters and move into the plate. Unfold it and press it firmly against the sides and bottom.
- Trim overhanging edge of pastry 1/2 inch from rim of plate.
To make the filling and assemble the pie:
- In large bowl, mix sugar, flour, and cinnamon.
- Stir in peaches and lemon juice.
- Turn filling into the pastry-lined pie plate.
- Roll out the other ball of pastry. Fold into quarters and unfold again over the filling, cutting slits so steam can escape. (Alternatively, if you’re in a fancy mood, you can cut the pastry into thin strips and make a lattice pattern.)
- Trim overhanging edges of the top crust 1 inch from the rim of plate.
- Fold and roll top edge under lower edge, pressing on rim to seal it. For a pretty pattern, press the tines of a fork into the edge of the pastry all around the rim.
- Put pie plate on a foil-lined baking sheet to catch any juice overflow.
- Bake 40-50 minutes, or until crust is golden brown and juice begins to bubble through the slits in the crust.